Ingredients

• 10 large
• even-sized field mushrooms
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 30g/1oz butter
• 1 tbsp chopped fresh chives
• 450g/1 lb good quality pork sausages
• 115g/4oz cheddar cheese
• chopped
• 1 shallot
• finely chopped
• 2 cloves garlic
• crushed
• 1 tbsp chopped parsley
• 1 tsp French mustard
• 1 splash Worcestershire sauce
• 2 splashes Tabasco sauce
• 4 free-range eggs
• fried according to taste

Directions

• Preheat the oven to 200C/390F/Gas 6.
• Place the mushrooms on a roasting tray
• drizzle with the olive oil and season.
• Cook in the oven for 15 minutes then reduce the temperature to 140C/285F/Gas 4. Cook at this temperature for about one-and-a-half hours. Remove from the oven and drain well. Put to one side. Turn the oven up to 180C/355F/Gas 5. Meanwhile
• to make the sausage cakes
• take the sausage meat out of the sausage skins and put into a bowl. Discard the skins.
• Add the rest of the ingredients and mix well. Mould into four even-sized cakes.
• Heat a little olive oil in a frying pan and fry the sausage cakes for a few minutes on each side
• or until nicely browned.
• Transfer to a baking tray and cook in the oven for about 20 minutes
• or until cooked through.
• Just before they're finished cooking
• return four of the roast mushrooms to the oven to reheat.
• Cut the remaining six roast mushrooms into strips and fry gently in the butter. Season and stir in the chives.
• Spoon the mushroom strips onto the centre of four serving plates. Top with one whole mushroom
• a sausage cake and a fried egg.